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Remove the heads and shells from the prawns, then devein them. Set the prawns aside.
Melt a generous knob of butter in a pan and add the shells. Fry them until fragrant.
Add one chopped shallot, half the garlic, half of the tomato paste and the parsley stalks. Cook for a couple of minutes.
Add the white wine and enough water to cover. Simmer gently for about an hour.
Strain through a sieve and keep the liquid over a low heat to reduce and concentrate.
In a separate pan, heat a little olive oil and quickly fry the prawns until just coloured, then lift them out.
Add the remaining shallot, garlic and the sliced chilli. Cook until soft.
Stir in a spoon of tomato paste. Add the cherry tomatoes and cook until they collapse into a rough sauce.
Start adding the reduced prawn stock a ladle at a time until the sauce has a consistency a little runnier than tinned tomatoes. Season lightly.
Boil the linguine in salted water until just bendy and seriously al dente.
Transfer the pasta straight into the sauce, tossing well and adding a splash of pasta water if needed.
Add some chopped parsley and fold the prawns back in to warm through.
Plate up and finish with a good sprinkling of chopped parsley.